Preheat your oven to 350°F (175°C). Grease and flour a standard loaf pan to prepare for baking.
In a large mixing bowl, whisk together the sifted flour, baking soda, cinnamon, nutmeg, cloves, cardamom, and salt until evenly combined. This creates a flavorful, aromatic dry mixture.
In another bowl, mix the granulated sugar, brown sugar, and vegetable oil until the mixture is smooth and slightly bubbly, about a minute.
Add the eggs one at a time to the sugar mixture, whisking after each addition until fully incorporated, which helps create a cohesive batter.
Stir in the pumpkin puree and vanilla extract until the batter is smooth and uniform, with a slightly thick texture.
Gradually fold the dry ingredients into the wet mixture using a spatula, mixing just until there are no dry streaks—be careful not to overmix to keep the bread tender.
Pour the batter into the prepared loaf pan, spreading it evenly with a spatula for a flat top surface.
Bake in the preheated oven for about 60 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
Remove the bread from the oven and let it cool in the pan for 10 minutes—this relaxes the crumb and makes slicing easier.
Transfer the loaf to a wire rack and allow it to cool completely before slicing to prevent crumbling.
Slice the pumpkin bread and enjoy its moist, spiced crumb with fragrant hints of cardamom and pumpkin in every bite.
